Cantonese style boiled shrimp(yue shi bai zhuo xia )

Cantonese style boiled shrimp

Introduction:

"Blanching" is a common cooking technique in Cantonese cuisine. Many people think that blanching is just boiling in white water and taking it out. In fact, it's not quite so. It's a literal misunderstanding. The real blanching shrimp still needs several procedures. Blanched shrimp is also the simplest. It does not need too much seasoning, complicated process, and time. It does not even need to consider the temperature when eating. It does not need to think too much about the decoration of the plate. It can be served with the same simple saucer to taste the original flavor. "

Production steps:

Step 1: wash the prawns, remove the whiskers and drain the water.

Step 2: heat a little oil in the pan.

Step 3: heat the oil, stir fry ginger and scallion, add water, and add cooking wine.

Step 4: bring the water to a boil and add the fresh shrimp.

Step 5: after about 2 minutes, the shrimp turns red and can be fished out.

Step 6: soak in ice water for 10 minutes.

Step 7: cut ginger and garlic separately.

Step 8: then add delicious, vinegar, sesame oil, stir evenly to make dipping material.

Step 9: after the shrimps are drained, dip them in the dish and serve.

Materials required:

Shrimp: 200g

Ginger, onion and garlic: a little each

Cooking wine: a little

Delicious soy sauce: a little

Vinegar: a little

Sesame oil: a little

Note: 1. If you only use boiling water to blanch, the fishy smell of shrimp will still remain. Add ginger, scallion and cooking wine to blanch, then the fishy smell can be eliminated. 2. Do not shovel the fresh shrimp when it is just put into the boiling water. Just push it gently with chopsticks. In order to avoid cutting the head of shrimp. 3: The dip can be made according to personal taste. 4: It's best to use fresh prawns. 5: If you put it in ice water for a while, the whole shrimp looks very full. Its shell and meat are also very crispy. It won't soften after a long time. Both the taste and the meat quality are improved.

Production difficulty: simple

Process: water

Production time: 20 minutes

Taste: Original

Chinese PinYin : Yue Shi Bai Zhuo Xia